Tuna pasta bake

This delicious pasta bake is a guaranteed winner with all the family. You can have it on the table in less than an hour, so it makes a great midweek meal.

Ingredients

White pasta, dry

350 g, rigatoni

WW Soft Malted Danish Bread

1 slice(s)

Low Fat Spread

25 g

Plain White Flour

25 g

Skimmed Milk

400 ml

Half Fat Cheddar Cheese

130 g, grated

Tuna in spring water, drained

2 can(s), and flaked (2 x 160g tins)

Sweetcorn, canned, drained

285 g, 340g tin, drained

Spring Onions

3 medium, trimmed and thinly sliced

Calorie controlled cooking spray

4 spray(s)

Salad (zero SmartPoints values)

6 portion(s), to serve

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to the boil and add the pasta. Cook for 10-12 minutes until just al dente – you don’t want it to be overcooked. Drain, reserving a little of the pasta water.

Meanwhile, blitz the bread in a food processor to make breadcrumbs.

Melt the spread in a large pan, stir in the flour and cook for 1 minute over a medium heat. Add a splash of the milk and stir to loosen the paste, then gradually stir in the rest of the milk using a wooden spoon. Cook for 5 minutes, stirring often, until the sauce is thick enough to coat the back of the spoon. Remove from the heat and stir in half the cheese. Season to taste.

Add the pasta, tuna, sweetcorn and spring onions to the sauce. If it seems too thick, add a splash of the reserved pasta water to loosen it. Pour the mixture into a 2-litre ovenproof dish. Combine the remaining cheese with the breadcrumbs and scatter over the top. Mist the top with cooking spray, then bake for 15-20 minutes until golden. Serve with the salad leaves.

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